Marinated Lentil Salad with Creamy Goat Cheese and

Name: Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound brown lentils; 1/4 medium yellow onion, stuck with 2 cloves; 1 bay leaf; 1/2 small red onion, finely chopped; 3 tablespoons balsamic vinegar; 1/4 cup extra-virgin olive oil, plus extra for drizzling; Salt; 1 garlic clove, minced; 1/4 teaspoon ground cumin; 2 tablespoons chopped fresh mint and/or basil; Pepper; 1/2 cup fresh goat cheese, such as Capriole or other good-quality domestic chevre, blended with 1 tablespoon heavy cream or half-and-half; Sliced ripe tomatoes, as desired; Mint or basil sprigs, for garnish

Servings: persons

1/2 pound brown lentils
1/4 medium yellow onion, stuck with 2 cloves
1 bay leaf
1/2 small red onion, finely chopped
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt
1 garlic clove, minced
1/4 teaspoon ground cumin
2 tablespoons chopped fresh mint and/or basil
Pepper
1/2 cup fresh goat cheese, such as Capriole or other good-quality domestic chevre, blended with 1 tablespoon heavy cream or half-and-half
Sliced ripe tomatoes, as desired
Mint or basil sprigs, for garnish

1
Place the lentils in a 2-quart saucepan with the yellow onion and bay leaf and cover with about 4 cups of cold water.
2
Bring to a boil, then reduce the heat and simmer until lentils are tender but not mushy, 1520 minutes.
3
Remove the lentils from the heat and pour into a colander.
4
Run warm water over them to rinse off the sludge.
5
Shake off any excess water, then turn the lentils into a bowl, and immediately add the red onion, vinegar, olive oil, and some salt.
6
Stir gently with a spatula, then add the garlic, cumin, and mint.
7
Season with salt and pepper.
8
Marinate for 10 minutes, then taste again and adjust the acidity (adding more oil or vinegar as desired) and salt and pepper.
9
Place about 1/2 cup dressed lentils on each plate, then add a spoonful or two of goat cheese and some sliced tomatoes.
10
Drizzle the tomatoes with olive oil, and season with salt and a grind of black pepper.
11
A mint or basil sprig in the center makes a pretty garnish.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound brown lentils, 1/4 medium yellow onion, stuck with 2 cloves, 1 bay leaf, 1/2 small red onion, finely chopped, and more.

Yes, Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions